3 medium onions, coarsely chopped
4 cloves garlic
3 tablespoons bacon fat or butter
2 pounds round of beef, diced
1 pound lean pork, diced
1/3 cup chili powder
1 tablespoon flour
1 can (18 ounces) Pear-shaped tomatoes
3 bay leaves
1 tablespoon salt
1 tablespoon oregano
1 tablespoon brown sugar
1 tablespoon wine vinegar
2 cups pimiento-stuffed olives
4 avocados, halved and peeled
In large saucepan, cook onions and garlic in bacon fat until golden brown. Remove and reserve onions; discard garlic. Brown the meat in same pan over high heat. Stir in onions, chili powder and flour. Add tomatoes, bay leaves, salt, oregano, sugar and vinegar; bring to boil. Cover and simmer 2 hours, stirring occasionally. Discard bay leaves. Stir in olives; cook 30 minutes longer. Serve over avocado halves.
Makes 8 servings.